Louisiana seafood gumbo
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Medium shrimp (15-20) |
| ¼ | cup | All purpose flour |
| 1 | cup | Diced green pepper |
| ¼ | cup | Butter/margarine |
| 1 | cup | Chopped onion |
| 1 | medium | Bay leaf |
| 1 | medium | Clove garlic minced |
| 46 | cans | Mixed vegetable juice |
| ½ | teaspoon | Crushed thyme leaves |
| 2 | cups | Okra in 1 1/2\" pieces |
Directions
INGREDIENTS
DIRECTIONS
Shell and devein shrimp, leaving last segment and tail in place. Set aside. In 6 quart saucepan over medium heat, in hit butter, cook flour until lightly browned, about 3 minutes, stirring constantly.
Stir in onion, green pepper, bay leaf, garlic and thyme; cook until onion and green pepper are tender, stirring often. Gradually stir in vegetable juice, a little at a time, stirring until smooth after each addition. Add okra. Heat to boiling; reduce heat to low. Cover; simmer 30 minutes. Add fish, shrimp and hot pepper sauce. Simmer 10 minutes until fish flakes easily when tested with a fork and shrimp are pink, stirring gently now and then. Discard bay leaf. Serve in soup bowls; top with a scoop of rice.
Submitted By EARL SHELSBY On 01-11-95